For the puffed farro hearts:
• 1/2 cup (120 g) cashew butter
• 1/2 cup (140 g) honey (acacia, for example)
• 2 cups (60 g) natural Puffed Farro
For the cashew frosting:
• 1/4 cup (60 g) cashew butter
• 1 tablespoon coconut oil
• 2 teaspoons (2 g) freeze dried raspberry powder
Puffed Farro Hearts
Add the cashew butter and honey to a small pot, then heat over low stirring constantly
for 20-30 seconds until well combined. Pour the Puffed Farro into a large bowl, add the
cashew butter/honey mixture and combine.
Line a cookie sheet with parchment paper. Slightly wet your hands with water then form
hearts. Refrigerate while making the cashew frosting.
In a small pot, add the cashew butter, coconut oil and freeze dried raspberry powder.
Heat over low stirring constantly until well mixed. (At this point you can add more
raspberry powder if you’d like a darker pink.)
Decorate the farro hearts, sprinkling more dried raspberry powder on top if desired.
Refrigerate until the frosting is firm, about 20-30 minutes. Store in the refrigerator or
Recipe and video by Italian-based food blogger
Cindy Swain from italicanakitchen.com